Hotel & Catering Review Issue 7 2023

Be PREPARED

Strategies to deal with the challenges ahead

Grand Plans

Sustainable Supports

SEAI IS HELPING HOTELS BECOME MORE ENERGY EFFICIENT

LORRAINE HESKIN ON TAKING GOURMET FOOD PARLOUR TO THE NEXT LEVEL

GLUTEN FREE

FLAVOUR FULL

Improving the hotel food experience for all

Editor: Denise Maguire

Creative Director: Jane Matthews

Art Director: Lenny Rooney

Designer: Neasa Daly

Stock Photography: iStock

Infographics: www.flaticon.com

Production: Claire Kiernan

Sales Director: Trish Murphy

Managing Director: Gerry Tynan

Chairman: Diarmaid Lennon

Editor’s View

In 2006, Lorraine Heskin opened her first Gourmet Food Parlour restaurant in Dun Laoghaire. Today, there are six GFP restaurants across the country, with two more due to open this year. The business, which employs over 200 people, is the largest sports catering company in the country while profits at Gourmet Gifts, a business arm conceived during the pandemic, are up. This year, Gourmet Food Parlour is celebrating 17 years in business. Belief in the brand is, says Lorraine, the reason for that longevity. For more on Gourmet Food Parlour, go to page 21.

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ISSN: 0332-4400

All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2023. All discounts, promotions and competitions contained in this magazine are run independently of Hotel & Catering Review. The promoter/ advertiser is responsible for honouring the prize.

Also in this issue, BDO Director Austin Hickey outlines how hospitality businesses can best prepare for the challenges ahead. Rising operational costs, increasing labour shortages, the re-instatement of the 13.5% VAT rate and the overall competitiveness of Irish tourism are contributing to a difficult trading environment for Irish hotels. There are ways to help mitigate those challenges – for more, go to page 13. On page 14, Siobhan Lawless at The Foods of Athenry explains why she’s on a mission to improve gluten free options in Irish hotels. The company, which has won over 70 Taste awards and several Blas na hEireann Irish Food Awards, is offering its wholesalers a mini ‘selection box’ of products that they in turn can offer their hotel customers. If chefs were to sample all the gluten free foods on their menus, perhaps they'd be more inclined to explore better-tasting options. Elsewhere in this issue Ray Langton, Programme Manager at SEAI, talks about the training and financial supports available from the Authority to aid them on their decarbonisation journey. In the coming years says Ray, carbon taxes will increase and fossil fuels will become more expensive. Now’s the time for hotels to make their business more sustainable.

As always, there’s plenty to enjoy in this issue. If you have any thoughts or opinions on this month’s content, please do drop us a line.

Editor: Denise Maguire

Email: denise.maguire@ ashvillemediagroup.com

www.hotelandcateringreview.ie

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NEW TEAM AT KILKENNY’S NEWPARK HOTEL

Newpark Hotel has announced the appointment of Niall Dunne, who previously held the role of Deputy Manager and Mark Flynn, an experienced hospitality professional and member of the Flynn family, to take up the shared general management role. Niall and Mark say they want to “exceed guest expectations and be innovative” in their offering and that they will continue to expand and improve the Jurassic Newpark dinosaur attraction on the hotel grounds and push forward the ongoing sustainability efforts at the hotel. Commenting on his promotion, Niall said: “I am both delighted and proud to be trusted with leading Newpark into the future and to be part of creating the strategic vision for how that will unfold. I love being empowered to think creatively and am grateful to the owners for backing outside the box thinking and for being authentic in their commitments to sustainability and the #becausewecare ethos that is carried throughout all the Flynn Hotel Collection properties.”

APPOINTMENT

Gregory Brossard has taken up the role of Director of Operations at Conrad Dublin. A French native, Gregory grew up in a small countryside town in the Cognac region and kicked off his career as senior waiter at the Michelin Star Le Cinq restaurant, located in the Four Seasons, France. He has held a variety of roles in Saudi Arabia, Japan and Bora Bora, before moving to Conrad’s Dublin location where he will take up his new role.

monthly round-up...

SOMMIT HITS WATERFORD IN OCTOBER

Organised by Morgan Vanderkamer of the Irish Guild of Sommeliers, SommiT will takes place in Waterford from 8-10 October. SommiT is a gathering of food and wine professionals from the hospitality industry and will include discussions and debates with international authorities across different elements of hospitality. In addition to the events for professionals, SommiT will also feature an event for food and wine enthusiasts, while Star Wine List will make its Irish debut on the 9th of October at the event. The Star Wine List is a global guide to great wine bars and wine restaurants operating in over 30 countries around the world. All Irish restaurants and wine bars are welcome to enter, free of charge. Tickets are available at https://www.ticketsource.eu/booking/select/ zMtUKuDeoITZ

STELLA STEAKHOUSE OPENS IN RATHMINES

The Stella Steakhouse has opened at the Stella Cinema in Rathmines. Previously home to the Stella Diner, the protected building adjacent to the Stella Cinema will now offer beef sourced from artisan butcher John Stone and cooked over a Robata grill.

NOMINATIONS OPEN AT YCYW IRELAND AWARDS

Young Chef Young Waiter (YCYW) Awards 2023 have opened to Ireland’s young chefs and waiters of 28 years and younger. The aim of the awards is to promote hospitality as a career of choice, a profession and a vocation, in these times of staff shortages across the sector. Harcourt Developments and the team at Lough Eske Castle, Donegal have announced their patronage of the YCYW Ireland Awards 2023. Dónal Cox, General Manager of Lough Eske Castle, said: “We take pride in flying the flag for the hospitality industry and what better way than with the patronage of the Young Chef Young Waiter Ireland Awards 2023. Lough Eske Castle along with its owners, Harcourt Developments, strive to inspire and motivate aspiring culinary and hospitality professionals, providing the confidence and encouragement they need to excel in their careers.” The winning young chef and waiter will go on to represent Ireland at the World YCYW Awards in Monaco on the 23rd-24th of November 2023. To enter, go to: www.YoungChefYoungWaiter.com/Ireland

MOUNT CONGREVE TEAMS UP WITH CLIFF

Mount Congreve Gardens has welcomed CLIFF as the new culinary operator at its Stables Café. CLIFF will also provide catering support for private events hosted in the recently renovated Mount Congreve House. The café offering has been designed by CLIFF Executive Chef Sean Smith who’s no stranger to period surroundings, having spearheaded the Mill Restaurant at Cliff at Lyons in Kildare. Head Chef Bruno Caveirina previously worked for Cliff Townhouse in Dublin and most recently at the award-winning 360 Cookhouse in Dungarvan. The kitchen team is complemented by new Café Manager Nelson Saraiva, who has worked at CLIFF for over 10 years.

APPOINTMENT

Irish hotel group iNUA Hospitality PLC has announced the appointment of Niamh Walsh as a non-executive Director to its board. A native of County Donegal, Niamh grew up in the family owned Carrigart Hotel after her studies in NUIG where she achieved a Bachelor of Commerce degree. With over two decades of experience in the hospitality sector, Niamh has established herself as a highly respected professional in her field.

HARP CELEBRATION AT BUNRATTY

A unique celebration of the harp and its special place in Irish folklore and culture took place recently at Bunratty Castle and Folk Park in Co Clare. The inaugural two-day celebration featured harpists and harp music experts from across Ireland with a series of exhibitions, talks and performances marking the instrument’s position in the medieval banquet offering at the Castle. The event coincided with the 60th anniversary of the Bunratty Castle Medieval Banquet and the recent launch of a new exhibition chartering the history and evolution of the show.

Head Chef Bruno Caveirina with CLIFF Executive Chef Sean Smith and Nelson Saraiva

APPOINTMENT

Tulfarris Hotel & Golf Resort has announced the appointment of Réamonn McDonnell to the role of Director of Sales and Marketing. Previously, Réamonn spent five years at Kilkea Castle, where he successfully secured a two-month property buyout for the largest French tourism FAM incentive trip, hosting over 3,000 visitors to the property. In his role as Director of Sales and Marketing, Réamonn plans to showcase the recent refurbishment at Tulfarris and grow the tourist, golfing, wedding and corporate markets.

NEW ‘LEGAL’ WHISKEY FROM SLIABH LIAG

Sliabh Liag Distillers has released ‘The Kilcar Release’, the first legally distilled whiskey from Donegal since 1841. With the release, the distillery says it has reintroduced a particular style of Irish smoky whiskey that had almost vanished. Founder James Doherty said: "Smoky Irish whiskey has a deep-rooted connection to Donegal and Sliabh Liag, our first single malt, is about r eminding whiskey lovers of that. The art of distillation, ageing and blending has been refined over centuries and the northwest region of Ireland has contributed its own distinct touch. With a fusion of history, craftsmanship and community, we are not just distilling a spirit; we are distilling the essence of Sliabh Lia g, Donegal – its rugged landscapes, its resilient people and its untamed spirit."

GARDEN TOURS AT TERRE

Terre restaurant has launched the Terre Garden Tour to complement the new midweek and lunch sittings at the restaurant. Chef Patron Vincent Crepel with Kevin O’Shea, the Castlemartyr Resort gardener, have collaborated to create an organic, productive garden on the grounds of the resort, which supplies the kitchens in Terre with fresh, seasonal herbs, microgreens, edible flowers and vegetable produce for their menus.

Vincent Crepel aims to organically grow exotic vegetables and fruit including ginger, wasabi, Monk’s Beard, curry leaf, lemongrass and sancho pepper along with a selection of not easily sourced vegetables such as Chinese aubergine, snake gourd, Mexican marigold and Shiso cress.

The mark that will help you hire

Tourism businesses’ new mark of employer excellence

The Employer Excellence Programme, an initiative by Fáilte Ireland, supports businesses by helping them to create better workplaces for their employees. Driven by the employees voice, the programme recognises employers who consistently make tourism an exciting and rewarding place to work. Be part of the Employer Excellence Programme. Attract and retain top talent and shine the spotlight on your business.

Find out more at failteireland.ie/employerexcellence

HURLOWEEN TOURS AT CROKE PARK

From October 29th to November 4th, the GAA Museum at Croke Park is running ‘Hurloween’ Tours, promising an extraordinary experience for families seeking seasonal fun rather than scares. One highlight of the tour is the "Warriors and Hurlers Workshop" where young visitors will learn about Setanta, the master hurler who used his sliotar and camán to slay the hound of Chulainn. The tour also includes an opportunity to walk pitch side where the spirited guides will teach you more about the history and skills of Ireland’s national games of football, hurling and camogie.

PAUL FLYNN LAUNCHES BUTTER BOY

‘Butter Boy: Collected Stories & Recipes’ is the fifth cookbook by the chef, TV personality and Irish restaurateur Paul Flynn. Published by Nine Bean Rows, Butter Boy is the complete collection of all 152 articles and over 450 recipes from Paul Flynn’s tenure as food writer for the Irish Times from three unusual years, November 2019 to October 2022, a time when cooking and mealtimes took on new meaning. “Having a cookery school has taught me that most people want simple, tasty food that doesn’t take hours to make. That’s what I concentrate on: easy techniques that even the most novice cook can master. The most important thing is not to be afraid. Turn down the heat and keep calm,” says Paul.

'Butter Boy: Collected Stories & Recipes' (€40) is available from ninebeanrowsbooks.com and all good bookshops

THE SKY'S THE LIMIT IN CORK

The Montenotte has announced its latest partnership with Cork-based flight organisation the Atlantic Flight Training Academy (AFTA) for its new ‘The Sky’s the Limit’ package. Adventure seekers will be able to pair a two-night stay at The Montenotte with a one-hour scenic flight for two in one of AFTA’s planes, enjoying breathtaking views of the city and beyond. Guests will enjoy a front-seat view in a state-of-the-art Cessna 172, offering a first-hand experience of the landscape of Cork with views of the Wild Atlantic Way, Cork Harbour, nearby islands and The Lee Valley. Chauffeur transfers will be included, as well as a dining experience for two at The Panorama Restaurant and a complimentary bottle of Champagne upon arrival in an executive room.

Paul Flynn, chef, TV personality and Irish restaurateur

Proud Sponsor of Ireland's Afternoon Tea Hotel Award

WASTE MADE EASY

This government-funded initiative provides a free and extensive suite of signage and training materials to help workforces make accurate recycling decisions. This will assist Irish businesses achieve greater circular economy performance through increased recycling and composting rates. A waste characterisation study carried out by the Environmental Protection Agency (report available on www.epa.ie) found that almost 70% of materials going into general commercial waste bins is waste that should be placed in the recycling or food waste bins. Targeted materials (those suitable for recycling) accounted for only 60% of the materials in the mixed dry recycling bins, with food waste among the contaminants.

The study found that by improving waste segregation practices, businesses could divert up to 350,000 tonnes of waste from the general waste stream annually.

Speaking on behalf of the Regional Waste Management Planning Offices, Kevin Swift, Connacht Ulster Region Waste Office said: “This initiative will empower small and medium size businesses, particularly those in the retail, hospitality, manufacturing and corporate sectors, to further improve how their waste is managed. With clear language and visuals, the materials will make it easy for staff to quickly understand what waste goes in what bin. This should help significantly increase the amount of recyclables and food waste diverted from the general bin and correctly placed in the recycling and food waste bins.”

Assets include posters, bin labels, brochures, checklists, training animations and testimonials and materials are available to order (while stocks last) or download free of charge from: www.mywaste.ie/business/

A toolkit designed to take the uncertainty out of waste segregation for businesses is now available from MyWaste, Ireland’s o cial guide to waste

Cart Drinks

The latest releases, news and all things drinks-related

PINTS ON THE UP

After a hike of 12 cent last February, Diageo has increased the cost of its stout and beer products by four cent, citing business costs as the reason. The increase will affect drinks like Guinness, Smithwick’s, Rockshore and Carlsberg. The Vintners’ Federation of Ireland has said the price rise is “poorly timed and deeply unfair to both consumers and publicans.”

www.vfipubs.ie

EMISSIONS FREE

Ahascragh Distillery, Ireland’s first energised zero-emissions distillery, recently opened its doors. Built within a restored 19th century mill and powered by renewable energy, guests have the opportunity to tour the distillery, exploring whiskey and gin production from grain to glass, along with the history of the old mill. Over 20 direct jobs have been created in Ahascragh village and surrounding areas. www.ahascraghdistillery.com

KEEPER’S HEART

O’Shaughnessy Distilling Co has announced Gerard Garland as its Global Brand Ambassador for Keeper’s Heart Irish American Whiskey. Keeper’s Heart, which launched in Ireland this year, is led by master distiller Brian Nation. With over two decades of experience in the business, Gerard’s role will focus on growing and developing Keepers Heart for the Irish and international market. www.keepersheartwhiskey.com

RAISED SPIRITS

The latest Irish Spirits Market Report 2022 shows that spirits sales increased by just over 6% in 2022 to just under 2.7 million nine litre cases. The value of spirit exports also soared by 17.3% to almost €1.5 billion. Irish Whiskey’s growth continued with export sales reaching 15.2 million cases in 2022, while Irish Cream case sales reached 10 million.

www.ibec.ie/drinksireland

Aine McCann at Irish Contract Beds talks to Hotel & Catering Review about delivering great products at the right price

Quality & Value Guaranteed Guaranteed

HOW DOES IRISH CONTRACT BEDS CATER TO THE DIVERSE NEEDS OF ITS CUSTOMERS?

We believe in offering a wide range of options to cater to the unique requirements of our customers. Whether it’s large hotel chains, independently owned hotels, B&Bs, glamping sites or student accommodation, we have the capability to meet their demands quickly and efficiently. With a manufacturing facility shared with our sister company, DFI Beds, we can leverage their expertise and resources to provide an extensive variety of products, from single mattresses to bulk orders of thousands.

HOW DOES IRISH CONTRACT BEDS ENSURE PROMPT DELIVERY AND EXCELLENT SERVICE?

With our experienced and dedicated manufacturing team, we can meet the demands of our customers with quick turnaround times. Our streamlined processes and efficient production capabilities enable us to promptly fulfil orders, ensuring that our customers receive their products on schedule.

Irish Contract Beds has been a prominent luxury mattress and bed manufacturer since its establishment in 2007, accumulating over 15 years’ experience in the industry. With an impressive track record of supplying mattresses to large hotel chains, independently owned hotels, B&Bs, glamping sites and student accommodation in Ireland, the UK and beyond, Irish Contract Beds has positioned itself as a trusted provider of quality products.We had the opportunity to speak with Aine McCann, Head of Sales at Irish Contract Beds who shared valuable insights into Irish Contract Beds’ ability to deliver great products at value prices, provide excellent service and meet customer demands quickly.

CAN YOU TELL US ABOUT IRISH CONTRACT BEDS’ ABILITY TO OFFER HIGH-QUALITY PRODUCTS AT COMPETITIVE PRICES?

At Irish Contract Beds, we take great pride in our ability to provide exceptional products at value prices. With over 15 years’ experience in the bed and mattress manufacturing industry, we have honed our craft to deliver top-notch quality without compromising on affordability. By manufacturing all our products onsite and maintaining a dedicated quality control team, we guarantee that our standards remain consistently high.

WHAT SETS IRISH CONTRACT BEDS APART FROM ITS COMPETITORS?

At Irish Contract Beds, we pride ourselves on several key factors that set us apart from our competitors. We offer competitive prices without compromising on quality. We understand the importance of delivering value to our customers, especially in the hospitality industry where cost-effectiveness is crucial.

Another aspect that sets us apart is our ability to meet the demands of our customers quickly. Whether it’s a single mattress or a large bulk order, our manufacturing capabilities and established logistics network mean quick and efficient turnaround times for our customers. Additionally, we offer flexibility on order sizes and have no minimum order requirement, so whether you require one mattress or thousands, we can cater to your needs.

We strive to exceed customer expectations and deliver an exceptional sleep experience to hotels, B&Bs, student accommodation and other establishments in Ireland, the UK and beyond.

To find out more about Irish Contract Beds and explore its range of products and services, go to www.irishcontractbeds.ie.

For any inquiries or to discuss your specific requirements, contact aine@irishcontractbeds.ie or call +44 (0) 28 8644 3696

NEW IDENTITY FOR

Bewley’s tea and co ee has unveiled a new look on the shelves, aimed at refreshing the brand to capture a younger demographic

Bewley’s

The new packaging was created by London agency Pearlfisher, who revolutionised the previously black and dark grey branding that was recessive and not synonymous with its craft by celebrating a rich tapestry of untold stories.

The redesign takes cues from the brand’s legendary stories –from being the first company to bring tea into Ireland in the 1800s, to hosting a world of Irish talent, from James Joyce to U2 and WB Yeats at Grafton Street Café in Dublin, and being the first official coffee partner at Electric Picnic. The new look injects consistency and vibrancy into its portfolio, allowing the brand to remain ahead of the curve in the ever-changing landscape of the coffee industry.

A modular grid system was created, with graphic shapes and textures weaving together to create a tapestry on each recyclable pack. While the master brand colour palette is proudly white and black, vibrant colours are used for Bewley’s Kenya coffee, for example, bringing to life the culture and geography of the region.

Bewley’s has also become the first major Irish coffee brand to partner with Café Femenino, championing an initiative which has sparked a rise in women’s incomes and protection in previously male-dominated and impoverished communities. Appearing on the shelves of multiples this month, Café Femenino is a unique, ethical sourcing co-operative committed to ending the cycle of poverty affecting women coffee farmers across the world. It provides direct

compensation to women farmers, along with the opportunity and resources to enact positive change in their communities and on their own terms.

Bewley’s has sourced its premium Café Femenino coffee from the women of the Cecanor co-operative in Northern Peru, who are the originators of the concept. Fifty cent from every bag of Bewley’s Café Femenino coffee will go directly to a foundation which provides grants to projects requested by the women coffee farmers to enhance their families’ lives and communities.

“Bewley’s has repositioned its brand to help galvanise its role in contemporary culture and coffee leadership, to ensure relevance and appeal to a younger and more socially mobile consumer,” said Bewley’s Ireland Marketing Director Catherine Casserly.

“We have reawakened a latent affection for Bewley’s with both current and new consumers by celebrating Bewley’s history in a modern and contemporary way. This is now brought to life in our new visual identity.”

Bewley’s recently won the All-Ireland Marketing Entertainment Sponsorship award for its partnership with Live Nation in becoming the first official coffee partner at two of Ireland’s most celebrated festivals – Electric Picnic and Kaleidoscope. With an ambition to transform the coffee experience at festivals, Bewley’s has created award-winning bespoke activation Bewley’s Bodegas at the festivals, serving coffee and coffee inspired cocktails.

AboutOut

Dublin Royal Convention Centre has opened at Le Pole Square in Dublin 2

The Dublin Royal Convention Centre celebrated its official launch recently by welcoming 400 guests to enjoy an evening of cocktails, food and entertainment in the outdoor event space at Le Pole Square. Live music was courtesy of the Brass Kings, while two Irish Wolfhounds and a fire-breather also entertained guests. Later in the evening, attendees made their way to the main Douglas Hyde Suite where Madeline Riley, CEO of Luxor Leisure Limited, Padraic Rhatigan, owner and Paul Kelly, CEO of Failte Ireland addressed the room before ending the evening with live music from The Swing Cats. With over 2,020sqm of meeting and event space with capacity for over 1,100 delegates, the new venue spans two floors and includes the main plenary room, five break-out rooms and an exhibition space. The complex now offers 20 meeting spaces across the Radisson Blu Royal Hotel and Dublin Royal Convention Centre, as well as outdoor open-air event space.

"The new venue includes the main plenary room and an exhibition space"

Allison Ketterick and Madeline Riley The Rhatigan family

INGREDIENTS

A good vinegar brings balance and flavour to a dish, writes GORDON SMYTH

With such a broad spectrum of ingredients used in kitchens nowadays, it’s difficult to choose just one. A maybe not so glamorous ingredient I often find myself reaching for is vinegar in its different forms. Whether it’s a sherry, red wine or truffle vinegar for finishing terrines, soups and sauces or a good quality white wine vinegar for marinates and vinaigrettes, they all bring balance to a dish and create another layer of flavour.

One dish we currently have on our menu is a pressing of chicken, ham hock and foie gras. It’s finished with a truffle vinegar to add a level of acidity and works great with the richness of the foie gras. The truffle element adds another level of flavour but a sherry vinegar would work equally as well if truffle wasn’t available. We serve it with a lovage emulsion, pickled rhubarb and charred sweetcorn with brioche on the side.

Chicken, Ham Hock & Foie Gras Pressing

Ingredients

• 3 chicken legs

• 1 ham hock

• 200g foie gras

• 1 litre chicken stock

• 50ml truffle vinegar

• 100ml port

• Thyme

Lovage Emulsion

• 150g egg yolk

• 15g Dijon Mustard

• 15ml white wine vinegar

• 7g salt

• 400ml lovage oil

Pickled Poached Rhubarb

• 200g rhubarb, peeled

• 100g caster sugar

• 50g red Cabernet

Sauvignon vinegar

• 1 x star anise

• 1 x cinnamon stick

Method

• Brine the chicken legs in a 10% salt brine for 30 minutes. Remove from brine, dry and cook for an hour and a half at 170ºc in the oven with the chicken stock.

• Remove the chicken legs from the stock when cooked, strain and set aside.

• Cook the ham hock in a large pot with celery, onion, bay leaf, peppercorns and water. Allow to simmer and remove from heat when meat is falling off the bone. Strain and keep the stock.

• Cook the foie gras in a water bath for 20 minutes at 58ºc. Remove from the heat and separate the foie gras and fat, keeping both.

• Reduce the chicken and ham stocks together by two thirds with port and thyme.

• Remove the chicken meat from the legs and ham hock from the bone and keep aside in a bowl, removing any sinew.

• Add the foie gras fat to the chicken and ham hock, check seasoning and finish with truffle vinegar.

• Layer the mixture in a terrine mould, adding a layer of the foie gras, then slowly pour in the reduced stocks.

• Allow to set overnight, remove from mould and slice with hot knife as required.

Lovage Emulsion

Mix vinegar, mustard and egg yolks in a blender with salt. Slowly add lovage oil until emulsified, adjust seasoning if required and finish with more white wine vinegar.

Pickled Poached Rhubarb

To make the pickle, bring sugar, vinegar and spice to a simmer. Allow to cool, then place in a vacuum pack bag with rhubarb and sous vide at 58ºc for one hour. Remove from heat and allow to infuse for 24 hours before serving.

Gordon Smyth is Head Chef at Redcastle Hotel, Donegal

Live Learning Sessions with Industry Experts

Future sessions available to book now in areas such as:

Climate Action

HR and People Management

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Revenue Generation

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Access the schedule at failteireland.ie

Grand

Plans

Timing is everything, especially in hospitality. Back in 2006, Lorraine Heskin rented a small unit on Cumberland Street in Dun Laoghaire. This was peak Celtic Tiger era; the country was thriving, everyone seemed to be opening a new business and premises for rent were virtually non-existent. With the keys to possibly the last unit in the whole country, the intention was to open a café that would emulate the hipness and variety of New York delis while showcasing the best of locally sourced, Irish produce. Little did she know that just a few years later, that small 20-seater café on Cumberland Street would have migrated to a much bigger premises on Crofton Road and be joined by a further five restaurants in Dublin, Galway and Meath. Two new restaurants are due to open this year while profits at Gourmet Gifts, a business arm conceived during Covid, are up.

Lorraine Heskin is ready to take the Gourmet Food Parlour brand to the next level

Originally from Bearna, Co Galway, a passion for both business and food has brought Lorraine to where she is today. After completing a postgrad in business at UL, she worked for Irish Food Distributors in the US for five years. A stint as a broker followed, representing manufacturers in the speciality food industry. “That’s when I realised I wanted to work for myself. I’d walk around Manahattem looking at the delis and restaurants and see the enthusiasm people had for food. My ambition was to take elements of that back home and see what I could come up with.” In Ireland, she took up a Sales & Marketing Manager role at Jacob Fruitfield Food Group, around the time Michael Carey bought the business from Danone. “Being able to experience a buy-out of that magnitude was amazing. That role taught me a lot and I think gave me the confidence to go out on my own.”

Today, there are six Gourmet Food Parlour restaurants in Ireland, and counting. The business, which employs over 200 people, is the largest sports catering company in the country, working with the likes of the FAI, Irish Boxing and the Olympic Federation of Ireland. Its catering division is expanding into Galway this year, while plans are also in place to extend its catering arm in Dublin. Gourmet Gifts, which began during Covid, was all about saving jobs. “We’ve always sold hampers but when Covid hit, we realised the potential of the

“I’d walk around Manahattem looking at the delis and restaurants and see the enthusiasm people had for food. My ambition was to take elements of that back home and see what I could come up with”

gifting side of the business very quickly. As a business owner, my greatest responsibility is to protect the brand, the loyalty of our customers and my staff. Gourmet Gifts allowed me to do that.” Irish produce, both food and non-food, is Gourmet Gifts’ main USP. The site has been so successful that Lorraine has just rented a warehouse to hold stock. Growing demand will also see additional products added to the site, just in time for Christmas 2023.

Gourmet Food Palour is, says Lorraine, one of the few food companies in Ireland offering breakfast, brunch, lunch and dinner. “The ethos has always been to serve really good, seasonal food in a fabulous environment and to support local producers. We don’t have a central production kitchen – everything is made on site by the chefs, every day.” Some of those chefs have been with Lorraine since 2008. “They started with me during the recession and have stuck by me ever since. The knowledge and experience they have is invaluable and really, the business is all about them.”

This year, Gourmet Food Parlour is celebrating 17 years in business. That type of success in an industry known for its volatility takes a lot of hard graft. “It does, but I also believed in the business from the start. I knew the direction I wanted to go in and I was vigilant when it came to cost control, without sacrificing on quality. We’ve worked

so hard to grow Gourmet Food Parlour from that small 20-seater into a restaurant, catering, event and gifting business. Belief in the brand has brought me here.” Maintaining quality and sourcing locally in an environment of high inflation is a challenge, says Lorraine. “We’re lucky in that we have buying volume so we can negotiate pricing. We work hard on that. Over the years, we’ve built strong relationships so for the most part, we know what’s coming down the line. That lets us look at alternatives with our suppliers. We’re never going to negotiate on quality but when you pre-plan, you can make provisions.”

Earlier this year, the business began providing a free online counselling service for staff and their families. Employee wellbeing, along with staff development is a priority. “After Covid and now with the cost of living crisis, people have had a huge amount to deal with. Introducing the counselling service was important to me. I want our staff to feel like they’re valued and I also want them to be proud they’re part of the Gourmet Food Parlour team.” Some staff members that started in the business as KPs are now head chefs. “They understand every single aspect of the kitchen, the restaurant and back of house. One of my finance managers started as a waitress on the floor and another person is also currently progressing into the finance team. There’s a path of progression for everyone here.”

This year, Lorraine is one of 24 finalists shortlisted for the EY Entrepreneur of The Year awards. “It was always on my bucket list to make the shortlist and now that I have, I can’t really believe it. There are some really talented people on the shortlist that I admire, so even to be amongst them is an honour.” Alongside the two new restaurants and expansion of the catering side of the business, other plans are in place. “We’re in the middle of creating a loyalty programme for our customers, as well as an improved booking system. We’ve introduced a new software called ‘Spoonfed’ for our catering division and we’re also looking at the possibility of a drive thru Gourmet Food Parlour express. We’re in a great place; long may it continue.”

“We don’t have a central production kitchen –everything is made on site by the chefs, every day”

WHAT SHOULD HOTELIERS DO IN RESPONSE TO THESE CHALLENGES?

PERFORMANCE ANALYSIS

It is vital that hoteliers take the time to forensically examine the performance of their business. They need to have a clear understanding of which parts of the business are performing well and those that are not. If the business is not able to generate timely and accurate information, then it should seek the expertise to achieve this. All hoteliers need to be able to interpret and understand their management and financial information and respond to and mitigate the issues and challenges that may be facing their business.

MAXIMISE CASHFLOW

BeAustin Hickey, Director at BDO Dublin, outlines how hospitality businesses can best prepare for the challenges ahead

The pace and rate of recovery in the Irish hotel market has exceeded the expectations of even the most optimistic commentators and hotel sector experts, with demand, occupancy levels and average room rates recovering to pre-Covid levels.

This improvement in hotel performance has been driven by a number of factors, including a buoyant domestic economy and a quicker than expected resumption of international travel with positive expectations for continued strong growth in the coming years. Reduced accommodation supply due to the contracting of hotel beds by the Irish government as part of its efforts to provide accommodation for Ukrainian refugees and asylum seekers is yet another factor.

Despite the improved economic environment, the sector still faces a number of challenges around rising operational costs, increasing labour shortages, the re-instatement of the 13.5% VAT rate and the overall competitiveness of Irish tourism.

Where possible, extend credit terms with suppliers and collect outstanding debts in a timely and efficient manner. It is important to maintain clear visibility on the current cashflow and working capital requirements of the business. Rolling cashflows should be prepared that consider optimistic, base and pessimistic scenarios.

FIND OPERATIONAL EFFICIENCIES

Examine and challenge the way things are done in the business. Take corrective action where possible to drive efficiencies and reduce costs. It is important to consider what costs if any can be passed onto the customer and how cost savings may impact the customer experience.

VALUE FOR MONEY

Focus on the guest experience and value for money. Ireland is a high cost economy and the re-instatement of the 13.5% VAT rate will increase costs within the sector, at a time when prices and competitiveness are a concern.

EMPLOYEE RETENTION

Ensure that effective strategies are in place to encourage employee retention. This should cover everything from benefits and compensation to learning and development programmes and ensuring that a positive working environment exists within the business. When a hotel has effective strategies in place to encourage employee retention, they are more likely to be successful in creating a workforce that delivers exceptional customer service. Finally, while some will be equipped to deal with the current issues and challenges facing their businesses, others will be less so. It's important therefore to seek help if you need it. Independent expert advice can be invaluable in difficult or challenging situations.

"It is vital that hoteliers take the time to forensically examine the performance of their business"

Gluten Free,

Siobhan Lawless is on a mission to improve gluten free options in Irish hotels

Flavour Full

Spongy bread, scones that crumble under the weight of a knife, restricted menu options – all in the day of a life of a coeliac. Gluten free options in Irish hotels have come a long way but for the most part, not far enough. Guests with coeliac disease or a gluten intolerance simply won’t experience a comparable dining experience to their non-coeliac companions. Siobhan Lawless, founder of The Foods of Athenry, is on a mission to change that. “Everyone deserves a good food experience. My aim is to make sure people can eat the way they need or want to eat. That’s what motivates me every day.”

The Foods of Athenry was born out of necessity over 20 years ago, creating a brand that didn’t really exist at the time. In 1999, Siobhan began baking brown bread to supplement the family’s income. Before long, her bread was being sold in over 10 supermarkets in Galway. Her interest in freefrom foods was sparked when she noticed the reaction her children were having to certain foods and with a couple of coeliacs in the family, she decided to go about creating a premium gluten free product.

Today, The Foods of Athenry supplies its granolas and cereals to hotel kitchens, snack bars and restaurants across the country. Over

215 retailers across the island of Ireland stock its products and they’re also available on the Aer Lingus inflight menu. The bakery also creates and produces own-label products for Dunnes Stores Simply Better range, SuperValu, Aldi, Holland & Barrett and Paxton & Whitfield UK. Creating great-tasting products has always been the aim, regardless of whether they’re vegan, gluten or dairy free. Free-from needn’t mean free from taste – a message she’s keen to get across to the hospitality industry. “What if chefs tasted the gluten free options they provide to their guests? Maybe then, they would realise they’re not on a par with their non gluten free food. I’m not coeliac but whenever I stay in a hotel, I’ll ask to see the manager. I’m not trying to push my own brand; I’m trying to get across the fact that the coeliac customer is paying the same amount of money that I am and yet, their experience is falling short of mine. If you’re going to provide a lesser experience, perhaps you should charge them less.”

Hotels striving to differentiate themselves and provide guests with a point of difference are opting for products from The Foods of Athenry. Since 2021, the company has increased its hotel and catering business by 100%. The aim

“What if chefs tasted the gluten free options they provide to their guests? Maybe then, they would realise they’re not on a par with their non gf food”

is to increase the brand’s presence in more hotels across the country. “For so many hotels, staffing is a major issue. I don’t think they have the capacity to really look at their gluten free offering and assess whether it’s up to scratch. For many, it’s a tick-box exercise and little else.” The company is offering its wholesalers a mini ‘selection box’ of products that they in turn can offer their hotel customers. “We want hotels and other hospitality businesses to taste our products and then to taste the gf options they’re providing their guests. We’ve won over 70 Taste awards, numerous Blas na hEireann Irish Food Awards and in 2023, we were named Free from Food Champion for 2023, awarded by the Irish Free From Food Organisation. The quality of our products and the fact that they taste just as good as non gf products isn’t in doubt – we just need to get that message across to the Irish hospitality industry.”

Earn as you Learn at a rket ane M L

Cork’s Market Lane has launched a new apprenticeship programme to boost numbers entering the industry

L to R: Lee with apprentices Avril O’Sullivan, Jose Ariza Escobar and Thiago Bejarano

In an effort to build on its recruitment and retention programme, Market Lane Restaurant Group in Cork has introduced a new ‘earn as you learn’ apprenticeship programme across all its five restaurants, with the aim of attracting new recruits into the restaurant industry for the long-term.

The programme gives existing staff and new recruits time off to attend culinary training at Munster Technological University (MTU) before putting their learning into practice on the job in one of the Group’s restaurants under the supervision of qualified staff. The restaurant pays salaries, above the minimum wage, while the government subsidises college fees. The availability of college education is on-going and the resulting qualifications are highly transferable.

Market Lane decided to introduce the programme following the response it received to its ‘no experience required’ advert for new commis chefs. One of the successful applicants, Avril O’Sullivan (22), a school leaver and keen home cook, will start her restaurant Springboard Certificate in Culinary Skills programme in September 2023 at MTU. This is a training and education route that she had not previously thought was open to her so was delighted when Market Lane presented her with the opportunity.

While culinary apprenticeship programmes are available for existing staff (Market Lane already has four members of staff on such schemes), this new programme, in consultation with the Restaurant Association of Ireland and MTU, puts in place the requisite systems and supports to enable the group to offer an apprenticeship programme to new staff during their recruitment.

Market Lane has appointed former Head Chef Lee Scahill, who has been with the Group for 13 years, as the Kitchen Training Co-ordinator. He will oversee all aspects of the programme and guide staff onto the most appropriate courses. “Offering this opportunity to new staff members at the time of recruitment involves a leap of faith on our part and a big up-front investment in terms of resources,” says Conrad Howard, Head of the Market Lane Group. “But we believe that this is a great way forward to attract new blood into the industry and we are absolutely delighted that Avril will be starting out on a new career path in September.”

The business, which employs up to 175 staff across Market Lane, ORSO, Goldie, Elbow Lane and The Castle Café restaurants, had traditionally relied on a combination of recruitment methods from university open days to exchange programmes with overseas students. As part of its sustainability drive post-Covid, the Group appointed Scahill who was tasked with making sure that the company was operating a sustainable recruitment and training programme. He convinced the Group that an apprenticeship programme was the best way forward for both staff and the business and moreover, that it would help raise industry standards.

Scahill helps make sure that there are no skills gaps between what the students learn in college and their experience in a working kitchen. “I mentor these students throughout their apprenticeship and for existing staff wishing to upskill, I help them find the courses that best match their needs. These young students feel that they are an integral part of a professional workforce – it’s not just a summer job – and

they feel really good about that. So, it also helps engender pride amongst students in their pursuit of a career in the restaurant industry, something we feel has been lacking in recent years. Unlike some of their contemporaries, they don’t need to take out student loans or run up debt so they can really focus on the job at hand. Executed properly it’s a win-win situation and our staff will have excellent transferrable skills for life.”

Scahill believes that getting recruits into the kitchen and cooking from day one is the key to keeping them interested. “We prepare all our dishes from scratch so they’re learning all the fundamentals from the get-go. They learn knife skills for vegetable, meat and fish preparation. Then they move on to dressings, stocks, sauces, pastry making and service. As pre-prepared products have become more prevalent in the industry, it’s important that apprentices have the opportunity to develop the skills they have learned by cooking from scratch on a daily basis. I think this is the key to keeping students motivated and passionate about what they do.”

Goldie’s Aishling Moore joined Elbow Lane Restaurant straight from college under the mentorship of Executive Chef Stephen Kehoe. After three years, she was running her own establishment. Kehoe himself joined Market Lane as Sous Chef and opened Elbow Lane five years later. Dee Munnelly opened Orso in 2012, having joined the Group as a server in 2010 and Jerry O Sullivan followed a similar path, launching The Blackrock Castle Café in 2010.

“We’re very happy to be able to devote the resources to this initiative. Although it is a considerable time and financial commitment, we really believe that this is the best way to attract future colleagues into the industry and make sure that they stay in it and become successful. We believe in giving our staff every chance to succeed and seeing new colleagues thrive and contribute to the business has convinced us that this is the best course of action. Very few restaurants have the desire or ability to launch and maintain an apprenticeship programme. We are very proud that we are now in a position to do so and that people trust us with their future in the industry,” said Conrad Howard.

For more information on Market Lane’s Apprenticeship Programme, go to www.marketlane.ie

Lee Scahill

FOOD WORKS 2024

Food Works runs annually from February to November. Participating start-ups take part in workshops with national and international industry experts across various disciplines such as strategy, finance, manufacturing and marketing. Successful applicants are supported to get investor-ready by developing a comprehensive business plan focused on scaling internationally. They also receive customised support from business advisors, facilitated peer-topeer learning and may have the opportunity to receive feasibility grant funding of up to €35,000.

The three state agencies – Bord Bia, Enterprise Ireland and Teagasc – work jointly to deliver the Food Works programme. Bord Bia provides strategic insight and support, assisting participating companies in their understanding of consumers, competitors, trends, opportunities and both domestic and international markets. Enterprise Ireland focuses on helping entrepreneurs to start and grow their business internationally. It works collaboratively with the High Potential Start-Ups (HPSUs) taking part in Food Works to develop a robust funding strategy to drive growth and supports them to prepare an investor ready business plan. Teagasc provides technical support to companies in the development of highquality, sustainable products, processes and packaging solutions. State-of-the-art food centres in Dublin and Cork provide participants with access to facilities, equipment and specialist expertise.

The closing date for applications for the 2024 programme is 1st December 2023. Full details and an application form are available at FoodWorksIreland.ie

F d & Drink

DISRUPTORS WANTED

Accelerator programme for high-potential food and drink companies launches recruitment drive for 2024

Are you an early-stage food or drink company interested in scaling your business? Do you have a categorydisrupting product, solution or ingredient with export potential? Then look no further than Food Works, an accelerator programme for high-potential food, drink, ingredients, food science and technology companies, currently seeking applications for its 2024 programme.

Combining the resources of Bord Bia, Enterprise Ireland and Teagasc, Food Works has been a fundamental driver of innovation in the food sector in the last decade. It helps to drive scale and enables participants to become investor-ready in order to achieve success in domestic and international markets. The 10-month programme also provides access to grant funding, buyers, mentors and investors.

Successful applicants on the 2023 programme included Zingibeer, GoodBrew, EAST by Kwanghi Chan, Slice of Life, Cream of the Crop, Wexbury Spirits and

Naked Bakes. Speaking about the benefits of the programme, Rachel Byrne from Zingibeer said: “Food Works makes you zoom out on the business and think big. We’re building a strategy as part of our business plan and you have to ask yourself questions about the direction you want to go in that, without the programme, you may have put on the long finger. To think at the end of the process we’ll have a really robust pitch and business plan is really exciting and will be a huge asset to the business.”

Food Works was established in 2012 and since then has welcomed over 100 companies through the programme, including food and drink brands such as Wicklow Wolf, Nobó, Lismore Food Company, Grá Chocolates and Thanks Plants, to name just a few. Since the programme began, Enterprise Ireland has invested over €5.64 million in Food Works companies including 20 High-Potential Start-Up (HPSU) and 18 PSSF/CSF investments.

read about Calor’s reliable energy solutions and how supports from SEAI can help hotels become more energy efficient

UNLEASH THE POWER

Elevate your business with e cient and reliable energy solutions

Affordable and reliable energy is a necessity for running any successful hospitality or catering business. With the rising costs of energy bills, Calor is committed to providing the best options and value for money to its hospitality customers. Whether you have a restaurant, hotel, pub, café or mobile catering service, Calor has the perfect gas solution for you and your customers’ needs.

Using Calor LPG can enhance guest experiences and service offerings in all aspects of your establishment.

Whether you need instant hot water and heating for guests or controllable cooking and laundry services for staff, Calor LPG provides comfort and ease for everyone. This reliable energy source provides full heating and space heating solutions to keep your guests satisfied during their visit. By using LPG, you can create a cosy, welcoming environment and is suitable for heating open-plan lobbies, guest bedrooms, dining areas, leisure centres and swimming pools.

LPG-powered kitchen appliances will allow your culinary staff to deliver top quality cuisine while being cost effective –

that is why Calor LPG is the choice of professional and amateur chefs across the country. By switching from electric to Calor for their commercial catering appliances, owners can reduce their running costs by at least 30% for smaller appliances and up to 70%* for some combi oven models.

From powering the kitchen to servicing large conference venues, trust Calor to deliver energy solutions that are effective and efficient for your business.

Calor also offers BioLPG, a renewable energy source that produces less carbon emissions than regular LPG. It is produced from a blend of sustainably sourced wastes and residues and renewable vegetable oils. This reliable and efficient gas can be blended with regular LPG to provide customers with a flexible range of sustainable energy solutions.

Calor understands the importance of keeping costs down where possible and therefore, there is no requirement to change existing LPG appliances when choosing to use BioLPG for your business. If your business is looking to reduce its environmental impact from oil or solid fuels, using LPG is a great place to start and will allow your business to opt for BioLPG as you continue your business’ journey towards sustainability.

Calor has a range of free gas offers available to new and existing hospitality customers who upgrade. Contact Calor for a free consultation for your business on 01 450 5000 or visit calorgas.ie

*Comparison based on typical electrical rate at 40c per kWh compared with average Calor bulk LPG supply at 10c per kWh.(based on typical volumes for catering applications). Calor Energy Advisor will calculate exact savings.

Supportneeded Support when it’s needed

Sustainability in the hospitality industry used to be considered a nice add-on. Today, it’s a business imperative as guests opt for travel choices that do not have a negative impact on the environment. Guests are also more likely to pay more to stay in a hotel that has made impactful efforts around reducing their carbon footprint.

At the heart of environmental sustainability is the need to reduce carbon emissions from fossil fuels. Both the public and private sectors have made significant strides in moving away from the use of fossil fuels, however a lot more work is required to meet our climate action targets as a country.

Decarbonising your business will help to:

• Reduce energy and emissions

• Futureproof your business

• Boost your reputation

• Motivate and retain staff.

The Sustainable Energy Authority of Ireland (SEAI) offers hospitality businesses a range of training and financial supports to aid them on their journey to decarbonise and to become more energy efficient.

Now is an excellent time for hotels to start thinking about how they can eliminate their reliance on fossil fuels and reduce their energy usage overall. “We are seeing more hotels contacting us, both big and small, to see how they can reduce their energy usage and therefore cut business costs. For the past few years, the industry has been focused on getting through the pandemic and building back up again. With Covid behind us, now’s an opportune time for hotels and other hospitality businesses to tap into SEAI’s online tools and training to find out how they can reduce both their carbon emissions and their energy costs,” said Ray Langton, Programme Manager at SEAI.

When it comes to reducing energy usage, the first step a hotel should take is to understand their energy use and their

Supports are available from Sustainable Energy Authority of Ireland (SEAI) for the hotel sector to become more energy e cient

energy requirement. A lot of businesses may be embarking on this journey having spent years not really paying attention to their energy usage. Their focus, understandably, would have been on ensuring guests had hot water, that they were warm enough etc, rather than on the cost of energy. SEAI has several online supports to help businesses understand their energy use and take steps to reduce it.

For example, SEAI’s Energy Academy is an online resource, giving participants access to high-quality energy training, allowing them to take on board the business strategies that will allow them to plan for sustainability. The Energy Academy has over 30 modules, specifically designed for businesses by energy experts, covering a range of energy topics including behavioural change, analysing bills and renewable technologies. Participants will also learn about the role energy plays in climate change and the importance of a sustainable energy transition. Participating in the Energy Academy and SEAI’s other training courses gives hotels the opportunity to develop a cohesive plan around sustainability. They will also gain practical knowledge and hints and tips on how to reduce energy. SEAI calls these low and no cost interventions which can be as simple as turning off lights, closing doors and windows and turning down or off heating and aircon. An example of a low-cost measure includes installing motion detectors, to turn lights on or off in areas like corridors or carparks. In this way, SEAI says that hotels can save 20-25% of energy without much in the way of capital outlay.

The next step is conducting a professional energy audit, which SEAI supports through the Support Scheme for Energy Audits. Businesses can apply online for a voucher for up to €2000 towards a high-quality energy audit, carried out by a SEAI Registered Energy Auditor. It is a crucial step for businesses that want to save money, save energy, and enhance their brand. It will also help a hotel understand how much energy they use, the equipment and processes that use the most energy and what actions they can take to save energy.

For hotels interested in going down the sustainability route, it is important they follow the above steps before making a substantial investment. If they jump straight into the investment decision, they may select equipment that is too complex or large for their needs. It is important that hotels understand their energy usage and requirements before deciding on what they should invest in. A sustainability strategy supported by a financial plan should be completed before deciding on a capex investment. This will help prioritise actions and identify what needs to be looked at first.

For a hotel using a heating system powered by fossil fuels, swapping it for a renewable energy system will be extremely impactful. Typically, about 70% of a hotel’s energy use comes from fossil fuel heating and 30% from electricity. For hotels that want to make a significant impact on their greenhouse gas emissions, swapping out fossil fuels is the biggest win and

step change they can make. For example, the Radisson Blu in Letterkenny – a 114 bedroom hotel with a leisure centre and swimming pool – was recently successful in transitioning from fossil fuel dependence by switching their heating from fossil fuel (oil) to a renewable biomass system and are now reaping the rewards as part of their strong commitment to sustainability.

“I would recommend any hotel to look at SEAI’s Support Scheme for Renewable Heat. The amount of effort and investment that is required is worthwhile. The benefits kick into your bottom line almost instantly. Hotels are big energy users and to be able to reduce these costs is vital for us to stay competitive,” said Paul Byrne, Managing Director at The Radisson Blu Hotel, Letterkenny.

A number of grants and financial supports are available through SEAI’s website including the Support Scheme for Renewable Heat, designed to support business to switch away from fossil fuel. Other supports are available for solar PV and for a wide range of energy efficiency measures through the sustainable energy communities programme.

Engaging an engineer that can steer a hotel owner on what heating system is required makes good business sense. SEAI’s audit and grant processes are straightforward, but no one expects a General Manager or owner to know the ins and outs of heating systems. SEAI recommends hotels get advice from an engineer who will be able to answer any technical questions and help with the application.

If you reduce your energy usage, you are immediately saving money, says Ray. “An upfront investment is generally required, but heating systems based on renewable energy can be far cheaper to run.” For hotels that are ready to take the plunge, the incentives are there to drive early decision making. “In the coming years, carbon taxes will increase, and fossil fuels will become more expensive. Hotels have an opportunity right now to make their business more sustainable and we are here to help them along the way.”

For further information log onto www.seai.ie

Radisson Blu, Letterkenny which successfully switched from fossil fuel to renewable heating, saving money and improving sustainability

A typical modern biomass boiler is fully automated, clean and reliable

My Most Memorable Meal

much old worldly in its decor and layout. Staff were immaculately dressed and the table settings were simple and non-fussy.

We opted for the three-course dinner menu with wines. First course was an oven baked scallop with almond crust, cauliflower puree and beurre noisette. Expertly cooked, the scallops were the standout dish for me on the night – three large, plump, hand dived scallops which were outstanding. This was followed by duck two ways for the main course – perfectly pink breast and leg confit that flaked off the bone, finished with roast duck sauce and cherries. For dessert we had summer strawberries, mint and sorbet.

While the menu sounded simple upon first reading, the precision of each dish certainly wasn’t. When cooking ingredients as fresh and in season as these, it’s important as a chef not to over complicate the cooking technique or add too many ingredients. Everything on the plate had a reason to be there and each ingredient played its part.

Having dined in many restaurants, one memory that always stands out is a dining experience in Chateau Neercane, in Maastricht, Holland. While on holidays with my soon to be wife, uncle and aunty (Robbie and Henny), we visited Chateau Neercane as a possible wedding venue. While touring the property, my uncle Robbie met some of his former culinary students working the main kitchen. Managing to secure a table for dinner that evening, we settled in for what turned out to be a memorable meal and dining experience.

We started on their balcony with champagne and canapes overlooking the beautiful estate. We then proceeded to their main dining room which was very

The wine selected to match each course was taken from Chateau Neercane’s cellar below the property. The waiters returning to our table with dust on their shoes each time only added to the charm. The service was professional at all times throughout the meal and a joy to watch. The knowledge of the staff was testament to their training and enthusiasm for their profession.

What I took from this experience back to my own kitchen in Killashee Hotel was to use ingredients that are in season. Pair these with the correct seasonings, spices and herbs. Allow the produce to speak for itself and try not to overcomplicate the end product on the plate.

A memorable meal in the perfect setting with my future wife.

Gleeson is Executive Head Chef at Killashee Hotel, Co Kildare

Phillip

“Allow the produce to speak for itself and try not to overcomplicate the end product on the plate”

Renewable

heat funding for the hospitality sector

Renewable heat funding for the hospitality sector

Businesses spend a significant amount of money on heating. Switching to a renewable heating system can help you save money, make your business more resilient to rising energy costs and prepare your business for a sustainable future.

Renewable heat funding for the hospitality sector

Businesses spend a significant amount of money on heating. Switching to a renewable heating system can help you save money, make your business more resilient to rising energy costs and prepare your business for a sustainable future.

Find out how you could future proof your business at seai.ie

Find out how you could future proof your business at seai.ie

Businesses spend a significant amount of money on heating. Switching to a renewable heating system can help you save money, make your business more resilient to rising energy costs and prepare your business for a sustainable future.

Find out how you could future proof your business at seai.ie